Classic Tea Time Cream Scones

Name: Classic Tea Time Cream Scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 7.5 cm scones
Ingredients: 2 cups flour; 4 tablespoons sugar (I use brown); 2 teaspoons baking powder; 1/8 teaspoon salt; 68 g butter, cut into pieces (1/3 cup); 1/2 cup heavy cream, might need less; 1 egg; 1 1/2 teaspoons vanilla extract (or use 1/4 vanilla bean, seeds scraped out); 1/2 cup currants (optional); 1 1/2 teaspoons grated lemon peel (optional)

Submitted by Lalaloula

"This lovely recipe for scones comes from the book "Simply Scones" by L. Weiner and B. Albright, which I got for my bday yesterday. They taste great as is or spread with jam or clotted cream or even with some cheese melted on top. This I discovered when accidentally putting the cheese on the wrong scones before baking two different kinds. :) Hahaha..."

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photo by gailanng

Ready In:: 25mins
Ingredients:: 10
Yields:: 6 7.5 cm scones

ingredients

2 cups flour
4 tablespoons sugar (I use brown)
2 teaspoons baking powder
¹⁄₈ teaspoon salt
68 g butter, cut into pieces (1/3 cup)
¹⁄₂ cup heavy cream, might need less
1 egg
1 ¹⁄₂ teaspoons vanilla extract (or use 1/4 vanilla bean, seeds scraped out)
¹⁄₂ cup currants (optional)
1 ¹⁄₂ teaspoons grated lemon peel (optional)

directions

In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
Add the beaten egg and enough cream to make a soft but not sticky dough.
Turn out onto a lightly floured board and knead lightly (not more than 8 times).
Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
Place on a paper-lined baking sheet and brush with some cream if you like.
Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.

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Reviews

Scones are one of my favorite things to both eat and make. If this recipe doesn't make a scone believer out of you I fear that there is no hope for you, lol. All scones are at their utmost best when still hot from the oven but these remain moist enough to rewarm very nicely. I used the currants but no lemon. The rich vanilla flavor is almost addictive. They were a delight with sugar free raspberry jam. Made for PAC, Spring '10.

Annacia
Made this recipe today, it was super easy!! I didn't have the heavy cream so i substituted with WHOLE MILK and used 1/3 cup. I used raisins and brush top of scones with a beaten egg to make it nice brown and shines. Def will make it again and again!

luckyme623
Did anyone bring a defibrillator? Seriously?! Beat, heart, beat!

gailanng
Wonderful, wonderful, wonderful. What a fantastic scone. The flavor was excellent, the texture was perfect, crisp and crumbly on the outside and tender on the inside. I used golden raisins, good quality pure vanilla extract and freshly grated lemon peel. I can't wait to make these again. The scones were incredible served warm from the oven with a little butter. Thank you so much for sharing this recipe Lalaloula, that is going into my keeper box.

Baby Kato
Delicious scones!!! I bought a 1/2 flat of strawberries (6 pints) yesterday so this was so perfect served with sliced strawberries and a scoop of ice cream. Baked up so light and puffy, yet had a wonderful flavor. Thanks for sharing such a great scone recipe. I didn't add the optional items and don't feel it needed them although I am sure would be also great with them. Made for your win in the Tic Tac Toe Game Forum Event.

diner524